Creamy Mushroom Pasta

Cook the pasta in salted boiling water until 1 minute before al dente. Reserve 1 cup of pasta water before draining — the starchy water is crucial for a silky sauce. According to the USDA, cooked pasta should be stored within 2 hours at room temperature to prevent bacterial growth.

While the pasta cooks, heat butter and olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook without stirring for 3-4 minutes until golden brown on the bottom.

Flip the mushrooms and cook another 2-3 minutes. Add the minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.

Pour in the white wine to deglaze, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.

Reduce heat to medium-low. Pour in the heavy cream and simmer 2-3 minutes until slightly thickened. Add the Parmesan and stir until melted and smooth.

Add the drained pasta directly to the skillet. Toss with the sauce, adding reserved pasta water a splash at a time until the sauce coats every strand. Stir in parsley and serve immediately with extra Parmesan.